Description
Fresh and flavorful shrimp spring rolls, perfect as an appetizer or light meal. These rolls are filled with tender shrimp, crisp vegetables, and vermicelli noodles, all wrapped in delicate rice paper.
Ingredients
Scale
- 12 rice paper wrappers (8.5-inch diameter)
- 1 lb medium shrimp, cooked, peeled, and deveined
- 4 oz vermicelli rice noodles, cooked according to package directions and cooled
- 1 cup shredded green leaf lettuce
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- For Peanut Dipping Sauce:
- 1/4 cup creamy peanut butter
- 2 tbsp hoisin sauce
- 1 tbsp lime juice
- 1 tbsp soy sauce
- 1 tsp sriracha (optional)
- 2 tbsp warm water (or more, to thin)
Instructions
- Prepare the shrimp: If using raw shrimp, cook them in boiling water for 2-3 minutes until pink and opaque. Let cool, then slice in half lengthwise.
- Prepare the noodles: Cook vermicelli noodles according to package instructions. Drain and rinse with cold water to prevent sticking. Set aside.
- Prepare the vegetables: Wash and prepare all vegetables as listed.
- Assemble the spring rolls: Fill a shallow dish with warm water. Dip one rice paper wrapper in the warm water for 15-20 seconds until soft and pliable.
- Lay the softened wrapper flat on a clean surface. Arrange a few shrimp halves (cut side up) in the center of the wrapper, leaving space on the sides.
- Add a small handful of vermicelli noodles, lettuce, carrots, cucumber, mint, and cilantro over the shrimp.
- Fold the bottom edge of the wrapper up over the filling. Fold in the sides tightly.
- Roll the wrapper tightly from the bottom to the top, creating a compact spring roll.
- Repeat with the remaining wrappers and filling.
- Prepare the peanut dipping sauce: In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and sriracha (if using). Add warm water, one tablespoon at a time, until the sauce reaches your desired consistency.
- Serve the fresh spring rolls immediately with the peanut dipping sauce.
Notes
- Do not oversoak the rice paper wrappers, or they will become too delicate to handle.
- You can prepare the filling ingredients ahead of time and assemble the rolls just before serving.
- If not serving immediately, cover the finished spring rolls with a damp paper towel and plastic wrap to prevent them from drying out. Store in the refrigerator for up to 24 hours.
- Feel free to customize the filling with other vegetables like bell peppers or bean sprouts.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Vietnamese
Nutrition
- Serving Size: 2 spring rolls with sauce
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 90mg
Keywords: shrimp, spring rolls, Vietnamese, appetizer, fresh, healthy, peanut sauce, rice paper, noodles